The plan
A kombucha plan comes down to four things: cool the tea fast, add enough starter, prove the brew got acidic in time, and keep alcohol under the legal limit after bottling. This is how Fermento's template writes them down.
This is the content of Fermento's template, with the guidance it cites. A template is a starting point. Your regulator decides what applies to your kitchen, so take the plan to them before you rely on it. Fermento is a record-keeping tool and does not give legal advice.
In the app
Type a reading and Fermento compares it with the critical limit for that step and that day. One that falls outside the limit says so before you save, and saving opens a deviation with a corrective action to record.
The record
The PDF lists each check with its reading, the limit, whether it was within it, who took it and what was done about any deviation. That page is what an inspector asks to see.
In Fermento's template they are culturing (enough starter to reach pH 4.6 or lower at once), fermentation (pH inside the set range by the set day) and bottling (alcohol under the legal limit). Cooling the tea is a step with a time limit.
Fermento's template uses the guidance for where you sell. For the United States it follows Pennsylvania and New York guidance: 4.2 or lower within 7 days and never below 2.5. For the United Kingdom it follows FSAI Guidance Note 37: 4.4 or lower within 7 days and not below 3.0.
That is your regulator's decision, and it differs by place and by how you sell. Ask them first. A written plan with limits and records is what you bring to that conversation.
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